Shelly's Recipe

Crunchy Asparagus with Creamy Lemon Aioli

Category: Asparagus

3/4 cup  KRAFT Shredded Parmesan Cheese
3/4 cup  panko bread crumbs
2  egg whites
1/4 cup  KRAFT Lite Zesty Italian Dressing
1 tsp.  garlic powder, divided
2 lb.  fresh asparagus spears, trimmed
1/4 cup  KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1/4 cup  BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 Tbsp.  GREY POUPON Dijon Mustard
2 Tbsp.  lemon juice

HEAT oven to 450ºF. COVER 2 rimmed baking sheets with foil; spray with cooking spray. Combine cheese and bread crumbs; spoon half into pie plate. Whisk egg whites, dressing and 1/2 tsp. garlic powder in 13x9-inch dish until blended. Add asparagus; toss to evenly coat. DIP 3 or 4 asparagus spears in cheese mixture in pie plate, turning to evenly coat each spear. Place on prepared baking sheet. Repeat with remaining asparagus, adding remaining cheese mixture to pie plate when needed. Spray asparagus with cooking spray.

BAKE 12 to 14 min. or just until asparagus is crisp and lightly browned. Meanwhile, mix mayo, sour cream, mustard, lemon juice and remaining garlic powder in microwaveable bowl.

MICROWAVE mayo mixture on HIGH 30 sec. to 1 min. or until heated through, stirring after 30 sec. Transfer asparagus to platter; drizzle with sauce.